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Jambalaya with Chicken, Shrimp, and Sausage

Yield: 4-6 servings


Reorder #
4 Tbsp.
To taste
Market Item
Cauliflower Rice
16 oz.
2 stalks
4 cloves
To taste

Preparation Instructions

Wash hands.

Preheat oven to 375°F.

Place chicken breasts on a nonstick baking sheet. Drizzle with 1 tablespoon olive oil. Season with salt, pepper and 2 teaspoons Cajun seasoning. Bake for 22 – 25 minutes, or until cooked. Place cauliflower on a nonstick baking sheet. Drizzle with 1 tablespoon olive oil and season with salt, black pepper and 1 teaspoon Cajun seasoning. Toss so the seasonings are evenly distributed. Roast for 10 minutes alongside the chicken.

Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the onion, reduce heat to medium and cook 4 – 5 minutes. Add the celery and red bell pepper and continue cooking another 7 – 8 minutes or until very soft. Keep heat at medium.

Add the garlic, paprika, Andouille sausage and cook 2 minutes. Add tomatoes and shrimp and cook, stirring often until shrimp is cooked.

Cut the chicken into ½-inch pieces. Add to pan along with cauliflower and heat through. Adjust seasonings and add Tabasco sauce to taste. Add half the parsley.

Transfer to a serving platter and garnish with remaining parsley.